8 cups chicken stock
1/4 lb lean pork, julienned
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon white pepper, ground
1/2 cup egg substitute
2 tablespoons cornstarch
1/2 cup bamboo shoot, julienned
1/2 cup water chestnut, sliced
1/2 cup carrot, julienned
1 cup shiitake mushroom, sliced and stems removed
1 cup straw mushroom
1 (12 ounce) package cake tofu, 1/4-inch dice
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus, soaked for 1 hour
scallion, finely chopped, garnish
Bring stock to a simmer.
Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
Simmer 5 minute.
Mix cornstarch with 2 tablespoons water and add.
Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
Serve with a garnish of chopped scallions